This recipe creation was quite the journey. It started here and then I fell down the foodie rabbit hole…
As I started to make the recipe I made a change here and there. Then more. Then a ton! Normally I do not write down changes and then during dinner Reg usually says, “You are going to share this on your blog right? Make it again?” With my memory? It would be impossible. Thankfully this time I wrote down all my changes so I could share this dinner with you too. And now we can eat it again!
You will need 1 cup of black beans. I used the ones I cooked in my Instant Pot! (Yay! I am still living off that foodie high, LOL.)
Over medium high heat sauté 1 green pepper, seeds and ribs removed, chopped in a large soup pot. After a few minutes add 1 minced shallot and 1 minced garlic. Cook for 30 seconds.
Add 1 tsp chili powder, 1 tsp dried cumin powder and 1 tsp smoked paprika. Toast the spices for a few seconds.
Add some chipotle with adobo sauce, the amount is up to you and how hot you like it. I think I added 1/4 tsp. Then add 1 28 oz can whole tomatoes that you have chopped and broken down.
Add the black beans and 2 cups of chicken stock. Turn heat to high.
Bring to a serious boil and then add the rice. Turn down heat a little and let simmer for 15 minutes, until the rice is tender.
At this point I also added 1/2 tsp of cocoa powder to help it dissolve. I was going for a “mole” flavour.
I added the juice of 1 tangerine and 2 tsp salt.
I wanted even MORE of a mole flavour so I added 1 tbsp chocolate chips. Stir until chocolate is probably melted and take off heat.
It was good but I wanted, well, as usual, MORE FLAVOUR!
Add 1 cup chopped parsley, 1 tsp of honey and the juice of half a lime. Serve with cheese, sour cream and chopped green onion.
The night I made this recipe it was much more “soup-like” but as it sat overnight the rice sucked up the liquid and it got wonderfully thick. As a result, the first night we had it as a soup and then the next day we had it as a dip for taste testing Simply Sprouted Way Better Snacks. It made so much that the next night I used it to fill up my chicken burritos and I still had more for later.
Economical, full of flavour and feeds for days… I love this recipe and I am glad for once I made notes and am happy that this flexible dish did not disappear into the ether of my fibro brain.